298 Recipes from the Archives of a World Famous 1890's Master Chef. These are the
Same Special Meals that the Master Chef Prepared for Lillian Russell, "Diamond
Jim" Brady and Their Friends.
Just Click on
any of the Three Images Below
to Get the Recipe
Hungarian Palacsintena
BBQ Sauce with Liquid Smoke
Strudel
About the Master Chef
Born December 4, 1860 in Nice, France, Helen Gelb (nee Hélène
"Helen" Carriére). She was one of the youngest students (age 15) to study
privately under Master Chef Georges Auguste Escoffier. After completing her
courses, she relocated to New York City and married a prominent second generation
restaurateur and created an entire new cuisine based upon German, Hungarian and Jewish
cultural heritages adding to each dish her French culinary expertise.
Read About the Story of the Prize Winner Apple Cake (Paris
Worlds Fair 1900)
Paris France
Du 15 avril au 12 novembre 1900
Exposition Universelle et Internationale de Paris 1900
This cake has a great story. The CookBook
explains how the hunt for a recipe for Diamond Jim Brady ended up with the winning of
Second Prize for her recipe for Apple Cake Americàin at the Paris 1900 World's Fair. The
prize was the equivalent of $100 USD. Grandmother choose this recipe because she
wanted to use the Normandy sweet and sour apples which the French were using to make sweet
cider. They grew the sweet and sour apples that she needed for the cake. Apparently
these apples were much better than the USA varieties.
Only
$6.25
We offer same day on-line delivery of this Historic eBook in
pdf Format
These dishes are so easy to make. Most of them take less
than 30 minutes to prepare.
Cook the Secret Recipes of the Master Chef Made Famous During
the
"Gilded Age"
Salmon in Cream Clam
Chowder
Fried Chicken
Roast Steak
Veal Chops and Mushrooms
Vegetable Liver Pate
Cook These Dishes
Tomorrow
Cook these gourmet dishes, from your very own kitchen.
Have your friends or family, enjoy these foods at the next party
or gathering.
Full 30 Day
Money Back Guarantee
Order
this recipe book and try it for a full 30 days. If you are not
satisfied with this product, simply ask for a full refund.
This is the ONLY Authentic Original Lillian Russell 1890 Recipe
Collection From the New York Theater District, that allows you to Duplicate and Savor
these Special Meals.
One of the major features of this book is the
considerable diversity of flavors in these recipes. The recipes are ORIGINAL and
AUTHENTIC. They were developed from the mixed culture of New York City during the 19th
Century. This could only happen in the City of New York and especially
during the renaissance of culture; - The Gilded Age -
By
the late 19th century, New York City was the second "PINNACLE" of the
culinary arts. These recipes originated in one of the Restaurants (located on 28th
Street, between Fifth Avenue and Madison) that catered to Broadway's elite and noted
personalities of the day. Celebrities like Lillian Russell accompanied by J.
B. "Diamond Jim" Brady, Thomas Edison, Tony Pastor, Marshall Field, Adolphus
"Anheiser - Budweiser" Busch, Victor Herbert, and Sam Schubert. You could
catch Billy Pollard doing a Scottish dance, hear Dora Pelliter sing her "Gilded
Age" melodies. Political visitors included New York City Mayor Hugh Grant.
Occasionally
dishes were created or reproduced for other important guests. One was Theodore
"Teddy" Roosevelt, who later became the Governor of New York State and 26th
President of the United States. One of his favorite dishes was "Baked Corned
Beef".
In the 1890's, everyone ate where "Diamond Jim" Brady
and Lillian Russell ate.
Diamond Jim Brady was a main attraction because
of his constant companion Lillian Russell and the sheer volume of food he would
ingest. Truthfully, he could only eat the equivalent of 8 people at each
sitting. His favorite supper sometimes required pre-preparation a day in advance and
consisted of an appetizer of three dozen raw Maryland oysters (Privately, he frequently
joked about the positive effect they had on him), six breaded soft-shell crabs (if in
season), and a pot of Roasted Chicken or Fish soup. His main course consisted of
two whole ducks; six or seven broiled lobsters with corn muffin/crabmeat stuffing, a
Standing Prime Rib Roast or Baked Ham, and various side dishes. For dessert, the
gourmand enjoyed pastries and an occasional cake or two. He frequented this
off-Broadway Restaurant and thoroughly enjoyed his special meals. Special meals were
created for him and named (Diamond Jim Style) on the menu.
One such special meal was created for him and Miss Russell for her 27th
birthday. Miss Russell’s Birthday Cake was created and only served to
her. Both the Birthday Cake and Apple Cake never became standard items on any future
restaurant menus.
Original Oil Portrait of
Lillian Russell at the Age of 27. At this age, she was admired for her
"hour-glass" figure and huge appetite.
We are offering a reproduction of the actual oil
portrait commissioned by Lillian Russell in 1887. The original painting was
completed for her birthday on December 4, 1887. Our reproduction painstakingly reproduces the exact features and
colors of the original.
The original portrait painted by Maurice Ingres
is in our private collection.
We only produce a limited number of these portraits
each year. You will own a portrait that is a "one-of-a-kind" and not
available anywhere in the world. Grace Your Walls with this Beautiful Canvas.
Electronic Books operate using the Windows Operating System. You
never have to hunt for a recipe or scramble through a bad directory to find your recipe.
You never have any missing pages and cooking accidents never stain the book.
You can search the entire book in seconds for a particular word or
series of words. For instance if you were looking for the word "flanken",
you would just open up the books search mechanism and type in the word you seek and behold
the use of the word and the recipe will be flagged instantly. If you want you can
print the recipe instantly.
If you are not familiar with electronic books they are complete books
that are loaded onto your computer. Embedded in the book are directories of recipes
each with a link to the actual recipe, WHICH YOU CAN PRINT INDIVIDUALLY ON YOUR COMPUTER.
You can even print the entire 103-page book if you wish.
Thus you can not only find a recipe quickly but you can also make a
print out of it by clicking on the PRINT icon on your computer.
About the Master Chef
France
